Two chicken stock recipes to make forever

Plus: Save the date for a live(!) Thanksgiving Q&A later this week

Greetings from Denver, CO, where I am still recovering from my sister’s wedding this past weekend. A future post is forthcoming about all the details of how I made and flew the wedding cake(s) to Denver from NYC, but for now, please enjoy this visual of the cutting cake, which was the smaller cake they used for photos, etc.:

Now that I’m catching a moment to breathe, today I give you recipes for two different chicken stocks that will keep your bones warm from now through next spring, in honor of my favorite season (soup) and eating holiday (Thanksgiving).

Over the last 10-ish years, I’ve perfected my platonic ideal chicken stock, dialing in on such myriad factors as my preferred aromatics (no garlic! Controversial! Sue me!) and the ideal simmering time (four hours or more, which according to The Food Lab extracts maxXxxxXxx collagen aka gelatin aka the stuff that skincare girlies put in smoothies that taste like butt but that also gives well-made chicken stock that JIGGLE FACTOR.)